I love this dish. It’s based on a Barefoot Contessa recipe. Great for using up garden booty, from tomatoes to oregano.
1 baguette or loaf crusty bread (I used kalamata olive bread the second time I made this and it was particularly good)
cherry tomatoes (a pint or two), cut into thirds
half a red onion, sliced
1 small cucumber, diced
1 red pepper, chopped
1 yellow pepper, chopped
8 oz feta, cut into cubes
handful kalamata olives, chopped (omit if using olive bread)
fresh basil and parsley to taste, chopped
For dressing: olive oil, sherry vinegar (3:1 portions)
lemon juice (half a lemon)
dijon mustard (1 tsp or so)
salt and pepper to taste
fresh oregano to taste
If bread is not stale, preheat oven to 350, cut bread into cubes, toss with some oil, and toast until browned (10 min or less).
Make dressing by whisking together ingredients.
Combine all ingredients to meld. If serving later in the day, reserve bread to combine last minute so it doesn’t get too soggy.